method

Place saucepan on medium heat. Stir contents occasionally and allow to melt until smooth and thick. This will only take a couple of minutes.
Remove from heat.

Add oats and flour to warm butter and sugar mixture and stir to combine thoroughly.

Tip into prepared pan and cook for 25 to 30 minutes, until golden. The flapjack mixture will still be soft and will set on cooling.

Allow to cool for 5 to 10 minutes and whilst still warm in tin, mark into desired size pieces using a rounded edge knife. Be careful if using a non-stick tin not to mark the tin. Pre-marking makes flapjacks easier to cut once cool.

When cool, remove flapjacks from tin, peel off paper and discard. Place flapjacks on chopping board and cut through into pieces using marked lines.

Store in air tight container in pantry for up to one week.

cooks notes

Don’t use salted butter as can be 1 teaspoon salt in every 100gm butter! It affects flavour as well as being unhealthy for you; just add a pinch of salt as we suggest in this recipe.

Use regular rolled oats as opposed to quick-cook oats as they will give desired texture.

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER

Favourite Meal:

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.

After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.

Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.

Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.